Jiggly Jello With Solid Wiggles' Jena Derman and Jack Schramm

SPEAKER_1 (0:01)

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Chris Ying (0:30)

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Today we are talking about one of the most recognizable, silliest, horniest, most captivating foods on the planet.

Jello, jellies, gelatin, is not a serious food, but for some reason it shows up in all of these unexpected places in our lives. It's, you eat it in cafeterias, in the military, in hospitals, and now at beautiful cocktail parties thanks to my two special guests here today from Solid Wiggles, Jack Schramm and Jena Derman. Thanks for bringing the goods here.

Jack Schramm (1:47)

Of course, thanks so much for having us.

Chris Ying (1:49)

We are talking all things Jello and jellies in the movies. We're talking about action movies like Jurassic Park. We're talking about comedies like Airplane and we're talking about highly stylized, Bas Lerman-esque adaptations of romance classics like Wuthering Heights which I was just initiated into last night. This is Recipe Club. My name is Chris Ying.

My friends, should we start this off with a little toast? What have you brought us here? First of all, we should talk about this smorgasbord before us.

Jack Schramm (2:37)

So this is our 12 flavor full menu, full boozy flavor sampler. Do you want me to walk you through?

Chris Ying (2:45)

Show me where I'm going to eat one if you guys are willing to join me here. Tell me what we're looking at here.

Jack Schramm (2:49)

Yeah. Espresso martini, Cosmo, margarita, spicy mezcal passion fruit margarita, Clover Club, Blue Hawaii.

We've got lychee martini, French 75, leopard print martini, that's a porn star martini by a different name. We've got our aperitivo spritz, strawberry daiquiri, and Henny colada.

Chris Ying (3:13)

Oh my gosh.

Direct me, point me in a direction. What should I go for?

Jack Schramm (3:19)

Strawberry daiquiri.

Chris Ying (3:20)

I'm going strawberry daiquiri.

Jena Derman (3:23)

Nice choice.

Jack Schramm (3:24)

Beautiful.

Jena Derman (3:24)

I'm gonna do Henny colada.

Jack Schramm (3:26)

I'm going spritz. It's been a minute.

Chris Ying (3:29)

Cheers.

Jena Derman (3:29)

Cheers.

SPEAKER_5 (3:30)

Cheers. Thanks for having us, Chris.

Jack Schramm (3:31)

Oh my god, this is amazing.

Chris Ying (3:32)

Thank you for coming.

Oh my god. What a treat.

Jena Derman (3:37)

Stupid.

Chris Ying (3:38)

Am I supposed to eat that in more than one bite?

Jack Schramm (3:40)

We call this our one bite size.

Chris Ying (3:43)

Those are ridiculous. This is such a perfect thing because I think most people, I'm sure this is why you guys got into this business. This upends everybody's idea of what a Jell-O, a cocktail Jell-O shot, whatever you want to call it. Thanks, Chris. Just saying. That's the last bit of smoke I'm going to blow for the rest of this episode.

Jell-O. Well, let's talk about you guys first. I've known you for a million years since we were 11 years old.

Jena Derman (4:15)

Since BC.

Chris Ying (4:16)

Since BC.

I met you at Milk Bar. Yeah. I spent a lot of time at Milk Bar.

Jena Derman (4:22)

Yeah. I think I left there 12 years ago. That's crazy. Yeah.

Chris Ying (4:26)

So we've known each other for at least 12 years since we were 12

Jena Derman (4:29)

Yeah.

Chris Ying (4:30)

And then you were already sort of you were saying dabbling in the gelatin arts.

Jena Derman (4:37)

Yeah. So with my pastry background, like you're always kind of cooking on something. And I had started kind of playing around with like jelly as a medium and was doing like some weddings and parties and gallery openings and special events and stuff.

Food and wine did like a two page spread on my stuff that hit hit new stands like in April of 2020 And I got like flooded, like everything is shut down. I got flooded with all this amazing attention. Thank you.